In a Dutch oven or large stockpot, melt the butter over medium heat until it shimmers.

Add the small-diced carrot, celery, and onion. Sauté until softened, about 10 minutes. Add the minced garlic and cook for 30 seconds.

Sprinkle in the flour and mix thoroughly to create a roux. Cook for 1 minute.

Carefully pour in the chicken stock while stirring to incorporate the roux. Add the Yukon gold potatoes.

Season with bay leaf, thyme, and black pepper. Stir well.

Bring to a boil, then reduce heat to low and simmer for 15 minutes until potatoes are tender.

Stir in chicken, heavy cream, peas, and corn. Combine thoroughly.

Simmer gently for another 5 minutes and discard the bay leaf before serving.

Serve hot with warm biscuits and garnish with fresh parsley if desired.